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<span class="titleMain">煎龙虾肉</span>
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<h3>用料</h3>
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    <li>龙虾 <span>500克</span></li>
    <li>红萝卜 <span>40克</span></li>
    <li>洋葱 <span>40克</span></li>
    <li>西芹 <span>20克</span></li>
    <li>苹果 <span>2个</span></li>
    <li>白兰地 <span>50毫升</span></li>
    <li>忌廉 <span>200毫升</span></li>
    <li>苹果酒 <span>300毫升</span></li>
    <li>蒜 <span>1瓣</span></li>
    <li>高汤 <span>（鱼汤）200毫升</span></li>
    <li>牛油 <span>适量</span></li>
    <li>食盐 <span>适量</span></li>
    <li>胡椒 <span>适量</span></li>
    <li>橄榄油 <span>适量</span></li>
    <li>红胡椒 <span>适量</span></li>
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<h3>做法</h3>
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    <li>切除长触须（在往后的操作中用于除去虾肠），切开虾头和虾身之间的薄膜，把虾头和虾身分成两部份，之后将虾头切成两半，摘除沙袋，再将虾头纵向切成大块，以便能把虾味充分煮出来。</li>
    <li>用热沙津油把蒜炒香后，倒入龙虾头，用强火把龙虾头炒成红色。</li>
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